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Japan’s “Kurozu”: A Centuries-Old Vinegar Tradition from Kagoshima

Artisans in the Fukuyama district of Kirishima, Kagoshima Prefecture, have crafted amber rice vinegar known as kurozu by hand for over 200 years. Rows of black ceramic pots used to ferment and age the vinegar have become an iconic scene in this picturesque area of southern Japan.

Cooking Up a Storm: Making Meals in a Japanese Rice Staff

Buying a Japanese automatic rice cooker may be the best culinary investment a person can make. Aside from simmering up perfectly cooked rice, these versatile gadgets can also knock out an array of gastronomic delights like fluffy desserts and hearty mealtime staples. Simply mix the ingredients in the pot and the appliance does all the work. Having previously explored the world of rice cooker pa…

Rice Cooker Pancakes: A Culinary Staff

The first automatic rice cooker, or suihanki, debuted in Japan back in 1955. Since then, these revolutionary appliances have evolved to crank out an ever-more-perfect bowl of piping hot gohan. Understandably, developers have given precedence to Japan’s glutinous, white staple. Curiosity being what it is, though, a small band of gastronomic buccaneers have succeeded in showing the world that there …

Japanese Restaurant Named After Actor Mifune Opens in New York (News)

New York, July 13 (Jiji Press)—A Japanese restaurant bearing the name of legendary actor Mifune Toshirō opened in New York on Thursday, aiming to promote cuisine of the Asian country in one of the biggest cities in the world. Mifune New York is a five minutes' walk from Grand Central Station and also close to the UN headquarters. A lot of wooden materials are used in its walls and ceiling to…

Bjorn Heiberg, the “Savior of the Japanese Knife”

Razor-sharp Japanese wabōchō, chef’s knives created by skilled master craftsmen, are essential to the preparation of washoku. Bjorn Heiberg, who runs knife specialty stores in Osaka and Tokyo, fell in love with wabōchō after coming to Japan, and is spreading the good word about these remarkable knives to the rest of the world.

Europe Embraces the Japanese Citron: One Village’s “Yuzu” Crusade

The delicate fragrance of the yuzu, or Japanese citron, has long been prized in Japanese cuisine. Now the West is discovering the culinary possibilities of this unique citrus fruit, thanks to a Spanish celebrity chef and the tenacious efforts of a small community in Kōchi Prefecture.

Japanese Restaurants On the Rise Abroad

The number of Japanese restaurants outside Japan reached 89,000 in July 2015, up sharply from 55,000 two years earlier. Many of these restaurants serve dishes that depart considerably from what the Japanese would consider to be traditional taste, though, and some see a need for measures—spearheaded by the Agriculture Ministry so far—to boost the quality of these overseas eateries.

Chopsticks in Japan

Chopsticks are used throughout East and Southeast Asia to gobble down everything from extravagant meals to simple homemade fare. The utensils are an integral aspect of dining in Japan, with a variety of social rules guiding proper usage. While daunting to the uninitiated, hashi are versatile tools for someone with even basic handling skills.

Yamadanishiki Reigns Supreme Among Sake-Brewing Rice Varieties

Japan’s sake brewers use more than 100 varieties of rice, but their favorite by far is Yamadanishiki. Here is a look at their reasons.

Eating Halal: Japanese Cuisine Becoming More Accessible to Muslim TouristsJames Singleton

Halal cuisine has become a hot topic in Japan—and not just by coincidence. The Japanese government has set a target of welcoming 20 million visitors annually by 2020, the year Tokyo hosts the Olympic and Paralympic games, and as the economies of Japan’s Asian neighbors continue to grow, travelers hailing from Malaysia, Indonesia, and other Southeast Asian countries possessing large Islamic populat…

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